Stuffed And Frosted Eggs

Preparation:

Preparation: Boil the eggs, initially placing them in cold water and letting them cook for exactly 10 minutes from the start of boiling; cool them under running water and peel them. Cut 4 of them in half lengthwise and empty them of the yolks which you will collect in a bowl. Mix them only with the green part of the courgette, cut into tiny cubes, the carrot and gherkins, also cut into very small cubes, a handful of finely chopped parsley leaves and 120 g of mayonnaise. Mix the mixture well, salt it and fill the 8 half egg whites with it. Arrange the yellow eggs thus obtained on a plate and place them in the refrigerator, covered with a sheet of transparent film. Open the 4 remaining eggs lengthwise and empty them of the yolks which you will pass through a sieve, collecting the proceeds in a bowl. Mix it with the ricotta, the diced ham, half a spoonful of mayonnaise and a pinch of salt. Fill the pending egg whites with the mixture, arrange the eggs thus obtained on a wire rack and place them in the refrigerator to cool. Prepare the glaze: soften the isinglass in cold water. In the meantime, mix the flour with the butter and dilute this roux with the hot milk, slowly pouring it down. Bring the sauce to the heat and, stirring constantly, let it simmer for 5 minutes then add the well squeezed isinglass and the boiled spinach, which you have first passed through a food processor and then through a sieve: you will have to obtain a perfectly homogeneous sauce to which you will add the cream . Then let it cool until it begins to "pull" (that is, to veil a spoon that will be dipped in it). Remove the eggs from the refrigerator, still on the wire rack, placing this on a tray. Glaze them repeatedly (the tray underneath will collect the excess glaze), then put them back in the fridge, leaving them there for at least an hour (but without removing them from the wire rack). When the glaze has set well, arrange these "green" and "yellow" eggs on a suitable serving dish, then serve immediately, garnishing the dish as desired.